Surprise your friends and family with Remy Martin Fine Champagne Cognac when you
entertain this holiday season by incorporating its rich taste and distinctive
flavor into your favorite traditional holiday recipes. This spirit, the world's
finest cognac made exclusively with grapes grown from the Grand Champagne and
Petite Champagne regions, boasts a deep amber hue, a rich complexity of flavors
and an unmistakable sweet aroma. In a chocolate recipe, Remy Martin Fine Champagne
Cognac lends a hint of apricot and citrus notes that complements the richness
of the confection. Additionally, Remy Martin Cognac adds the perfect undercurrent
of warmth to eggnog, helping this cold winter drink combat winter's chill. Whether
used to enrich favorite seasonal recipes or to toast festive holiday meals, Remy
Martin Fine Champagne Cognac is the ideal choice for any occasion.
REMY MARTIN COGNAC TRUFFLES
3 1/2 oz. semi-sweet chocolate
1 tablespoon milk
1 tablespoon Remy Martin V.S.O.P. Cognac
31/2 oz. softened butter
2 egg yolks
1 tablespoon heavy cream
13/4 oz. unsweetened cocoa powder
1 oz. unsweetened cocoa powder
41/2 oz. confection's sugar,sifted
1. Melt the chocolate on a very low flame with the milk and cognac.
2. Add the vanilla, butter, egg yolks, heavy cream, cocoa powder and sugar. Mix thoroughly. Allow the resulting paste to sit in the refrigerator for several hours.
3. Remove from refrigerator and, with a spoon and the palm of your hand, roll the chilled mixture into one-inch balls. Roll the balls in the cocoa powder to coat thoroughly.
4. Always keep the truffles refrigerated until ready to serve. They will keep for several days in this manner.
Makes about 2 dozen truffles.
REMY MARTIN COGNAC EGG NOG
6 egg yolks
6 egg whites
3/4 cup granulated sugar
2 cups Remy Martin V.S.O.P. Cognac
1 tsp. vanilla extract
41/2 cups heavy cream
31/2 cups milk nutmeg to taste
1. Beat egg yolks until light and creamy. Continue beating and add in sugar.
2. Slowly beat in RŽmy Martin V.S.O.P. Cognac.
3. Mix in heavy cream and milk.
4. In a separate bowl, whip egg whites until stiff and add in vanilla extract. Gently fold egg whites into egg and sugar mixture.
5. Sprinkle with nutmeg and chill well before serving.
Makes approximately 25 servings. (NAPSI)
